Pomelo Prawn Salad

serves 4

1 large pomelo

11 oz (300g) raw medium prawns or shrimp, peeled and deveined, tails intact

3 Asian shallots, thinly sliced

4-5 bird's eye chilies, bruised

1 garlic clove, finely minced

1 oz mint leaves

1/2 oz cilantro leaves

4 tablespoon shredded fresh coconut or desiccated coconut, toasted

3 tablespoon chopped peanuts, toasted

1 1/2 tablespoon fish sauce

2 tablespoon lime juice

2 teaspoon palm sugar or brown sugar

To peel pomelo, slice off the top of the fruit, and score 4-6 deep line from the top to bottom. Peel the skin one section at a time. Remove pith and separate the segments of the fruit  and crumble into big chunks discarding any visible seeds.

In a gentle simmering water, poach prawns until they curl up and turn pink.

In a large salad mixing bowl, combine pomelo, prawn, shallot, garlic, chilies, mint, cilantro, and coconut. Set aside.

In a small bowl whisk fish sauce, lime juice, and sugar together.

Just before serving, add the dressing over salad and toss to combine. Sprinkle peanuts on top.